German Rouladen

Personally this is my favorite food. There is nothing more comforting and delicious. Classic German rouladen calls for pickle and a good german mustard to be added to the inside of the roll. This is not the way I like it, but if you like you can add it. My grandmother made hers with and without the pickle. I prefer without.

Pound the steaks to about 3/4 inch thickness (the thinner the meat the more tender it cooks, but try to avoid making holes in the meat)

2

Slice your onion about three full rings will do and then dice the rings into small pieces. Dice the bacon as well and divide them depending on how many steaks you have.

3

roll the meat around the bacon and onions and wrap tightly with thread

4

Heat shortening in a large dutch oven and add meat rolls and onion salt and pepper. Cook on high until meat is seared and onions are browned. It's very important to the flavor of this dish that you let the bottom of your pan build up the delicious brown bits of meat and onions, careful not to burn them you may need to adjust heat depending on your stove.

5

add 4-6 cups of water and simmer for 2 and 1/2 hours or until meat is tender. Adding more water if necessary. Taste and add more salt if needed as well.

6

remove meat from "gravy" to a serving bowl. Add slurry of water and cornstarch about 1 tsp of cornstarch to 2 tsp of cold water. and add to gravy bringing it to a boil to thicken. Remove thread from meat rolls before pouring gravy through strainer over meat in serving bowl.

7

Boil Macaroni noodles according to package directions. Drain and serve in bowl with meat and gravy.